Beef pot roast recipe

Beef pot roast recipe

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With only 15 minutes prep time, this slow-cooked pot roast makes tender beef that is packed with flavour and is perfect for a winter family meal.

The ingredient of Beef pot roast recipe

  1. 1.5kg beef bolar blade or beef silverside roast
  2. 1 tablespoon olive oil
  3. 100g pancetta slices, finely chopped
  4. 2 brown onions, halved, cut into thin wedges
  5. 1 long fresh red chilli, finely chopped
  6. 2 garlic cloves, crushed
  7. 500ml (2 cups) Tooheys Old beer
  8. 250ml (1 cup) passata
  9. 4 fresh thyme sprigs
  10. 2 fresh or dried bay leaves
  11. 2 teaspoons brown sugar
  12. 1 bunch baby carrots, peeled, trimmed
  13. Steamed broccolini, to serve
  14. Mashed potato, to serve

The instruction how to make Beef pot roast recipe

  1. Preheat oven to 160C/180C fan forced. Place the beef on a clean chopping board. Season u2013 this helps caramelise the meat during browning.
  2. Heat the oil in a large flameproof casserole dish over medium-high heat. Cook the beef, turning, for 6-8 minutes or until browned. Transfer to a plate.
  3. Cook the pancetta in the pan over medium heat for 1-2 minutes or until golden. Add onion, chilli and garlic and stir for 3 minutes or until soft. Return beef to pan.
  4. Add the beer, passata, 125ml (1 u20442 cup) water, thyme, bay leaves and brown sugar to the pan. Bring to the boil.
  5. Cover and bake, turning the beef twice 1 during cooking, for 2 u20442 hours or until the beef is almost tender.
  6. Add carrots. Cover. Bake for 40 minutes or until beef is tender. Rest for 15 minutes. Serve with broccolini and mashed potato.

Nutritions of Beef pot roast recipe

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calories: https://schema.org
calories: NutritionInformation

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